Well the weather has been to warm for ice fishing so I decided to make 75lb of kielbasa lol. I used pork venison and moose it came out great. The only slight prob I had is this time around I finished them in 170degree water and found that some of the links lost there colour. Out of the smoker they looked fantastic but the ones that lost color turned out really pale. Any idea why this would happen just to the select few links and what to do to prevent this?? Was there to much meat in the pot?? The colour disappeared almost instantly so it wasnt that they were in there to long. Thanks guys. Cheers. I'll post pics of the good ones and a pale ones to compare.